Recent Posts
The Egg Conundrum and Chocolate Mousse Torte
Sizes of egg yolks and egg whites can vary widely. Too large a difference may cause recipes to fail. For best results weigh whites and yolks and multiply by the number called for in the recipe.
Bakewell Slice from Australia
Greg Patent shows you how to bake a classic Australian almond and jam pastry, Bakewell Slice.
Christmas Apple Loaf
This terrific mildly spiced loaf cake, loaded with dried fruits and toasted nuts, gets its special taste and texture from a very thick homemade apple purée. Because it keeps really well at room temperature, this loaf is something you’ll want to have on hand for […]
Making Sense of Pie Pan Sizes
Can you identify the most common pie pan called for in recipes in the above picture? I had a chat recently with Kate McDermott, author of the highly celebrated and best-selling cookbook, “Art of the Pie,” about the bewildering variation in pie pans or pie […]
Chocolate Pecan Pie for Thanksgiving (or Anytime!)
Prebaking a pastry shell is insurance against a soggy crust in the finished pie. Just follow the recipe and you’ll get a great result.